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Preparation method of lactobacillus for fermented glutinous rice cake chilies

A technology of glutinous rice cake pepper and lactobacillus, which is applied in the field of preparation of lactobacillus based on fermented glutinous rice cake pepper, can solve the problems of spicy, insufficient number of colonies, etc., and achieve the effect of increasing the quantity, improving the effect, and reducing the time of cultivation

Pending Publication Date: 2021-12-03
GUANGHAN MAIDELE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing Lactobacillus based on fermented glutinous rice cake peppers, to solve the problem in the prior art that the number of colonies after cultivation is insufficient to cause spicy

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  • Preparation method of lactobacillus for fermented glutinous rice cake chilies
  • Preparation method of lactobacillus for fermented glutinous rice cake chilies

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Experimental program
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Effect test

Embodiment 1

[0025] The present invention is realized through the following contents: S1. adaptation selection, selecting anaerobic Lactobacillus plantarum for cultivation; S2. preparing an optimized medium, and putting the selected Lactobacillus plantarum into the optimized medium for cultivation; S3. Sub-optimized culture, the second optimized culture will be carried out on the Lactobacillus plantarum that has been cultured; S4. The third optimized culture, the third optimized culture will be carried out on the plantarum lactobacillus that has undergone the second optimized culture; S5. Four times optimized Cultivate, the Lactobacillus plantarum that has been optimized for three times is subjected to the fourth optimal culture; S6. Mix and stand, and the Lactobacillus plantarum that has been optimized for the fourth time is cultured in a mixed culture solution and stand still; S7. Circulate the above Steps S1-S6, until the end of cultivation.

[0026] Wherein, a sodium nitrate nitrogen s...

Embodiment 2

[0028] The present invention is realized through the following contents: S1. adaptation selection, selecting anaerobic Lactobacillus plantarum for cultivation; S2. preparing an optimized medium, and putting the selected Lactobacillus plantarum into the optimized medium for cultivation; S3. Sub-optimized culture, the second optimized culture will be carried out on the Lactobacillus plantarum that has been cultured; S4. The third optimized culture, the third optimized culture will be carried out on the plantarum lactobacillus that has undergone the second optimized culture; S5. Four times optimized Cultivate, the Lactobacillus plantarum that has been optimized for three times is subjected to the fourth optimal culture; S6. Mix and stand, and the Lactobacillus plantarum that has been optimized for the fourth time is cultured in a mixed culture solution and stand still; S7. Circulate the above Steps S1-S6, until the end of cultivation.

[0029] Wherein, the sodium nitrate nitrogen...

Embodiment 3

[0031] The present invention is realized through the following contents: S1. adaptation selection, selecting anaerobic Lactobacillus plantarum for cultivation; S2. preparing an optimized medium, and putting the selected Lactobacillus plantarum into the optimized medium for cultivation; S3. Sub-optimized culture, the second optimized culture will be carried out on the Lactobacillus plantarum that has been cultured; S4. The third optimized culture, the third optimized culture will be carried out on the plantarum lactobacillus that has undergone the second optimized culture; S5. Four times optimized Cultivate, the Lactobacillus plantarum that has been optimized for three times is subjected to the fourth optimal culture; S6. Mix and stand, and the Lactobacillus plantarum that has been optimized for the fourth time is cultured in a mixed culture solution and stand still; S7. Circulate the above Steps S1-S6, until the end of cultivation.

[0032]Wherein, a sodium nitrate nitrogen so...

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Abstract

The invention relates to the technical field of microbial fermentation, in particular to a preparation method of lactobacillus for fermented glutinous rice cake chilies. The method comprises the following steps: S1, adaptive selection: selecting anaerobic lactobacillus plantarum for culture; S2, preparing an optimized culture medium: culturing the selected lactobacillus plantarum in an optimized culture medium; S3, performing secondary optimization culture: performing secondary optimization culture on the cultured lactobacillus plantarum; S4, performing third-time optimization culture: performing third-time optimization culture on the lactobacillus plantarum subjected to the second-time optimization culture; S5, performing fourth-time optimization culture: performing fourth-time optimization culture on the lactobacillus plantarum subjected to third-time optimization culture; S6, performing mixing and standing: performing mixed culture solution culture and performing standing treatment on the lactobacillus plantarum subjected to the fourth-time optimization culture; and S7, circulating the steps S1-S6 until the culture is finished, and performing optimization culture for multiple times, so that each reaction can be promoted to be sufficient, each reaction effect can be fully exerted, and finally, good growth vigor of bacterial colonies is ensured.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a method for preparing lactobacillus based on fermented glutinous rice cake chili. Background technique [0002] Fermentation is a commonly used processing method in the food field. It is to selectively add a starter to the raw material, thereby controlling the entire fermentation process, reducing the fermentation failure rate, shortening the fermentation time, and finally improving the overall value of the product, which can reduce the fermentation failure rate. and shorten the fermentation time while increasing the value of the final product. [0003] In the prior art, in the fermentation of Lactobacillus for hot pot, a single culture environment is generally used for cultivation, and the cultivation temperature or cultivation time is changed during the cultivation process. The number of colonies of Lactobacillus after cultivation is not good, and finally Affec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/38C12N1/20A23L3/3571A23L29/00C12R1/25
CPCC12N1/38C12N1/20A23L3/3571A23L29/065A23V2002/00A23V2400/169A23V2200/10
Inventor 王俏君马国丽杨礼学杨滔刘赟王冲祝强
Owner GUANGHAN MAIDELE FOOD CO LTD